Yule chocolate log

Yule chocolate log

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(44 ratings)

Prep: 30 mins Cook: 20 mins Plus cooling

More effort

Cuts into 16 slices
Mary Cadogan’s festive chocolate log will go down a treat with everyone - it's a lighter recipe than most

Nutrition and extra info

  • Freeze for up to a month

Nutrition: per serving

  • kcal343
  • fat24g
  • saturates12g
  • carbs30g
  • sugars19g
  • fibre2g
  • protein5g
  • salt0.14g
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  • butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 5 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 140g light muscovado sugar
  • 100g self-raising flour
  • 25g good quality cocoa powder such as Green & Black's or Oxfam Fairtrade
  • caster sugar, for dusting

For the icing and filling

  • 285ml/9½fl oz carton double cream
  • 450g fondant chocolate, such as Lindt Lindor

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • icing sugar, for dusting


  1. Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.

  2. Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.

  3. Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.

  4. Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.

  5. To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling.

  6. Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.

  7. Cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump (as photo). Spread remaining icing over the cake, then dust with icing sugar to serve.

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Comments, questions and tips

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24th Dec, 2019
First rime making this but will not be my last so easy to follow and went down a storm at our party
11th Dec, 2018
I found this recipe easy to do, but I think that I maybe gave it a minute or two too long in the oven (10 minutes) as it was a little dry. I rolled whilst still hot with the paper inside as this makes it much easier to fill and re roll later. I just used 100g of dark chocolate and 400g of milk as I could not justify buying lint truffles. I took it to a party and several people asked for the recipe. The trickiest part was finding a container to keep it in, I ended up just covering it in foil.
10th Dec, 2018
My 3 year old daughter and I enjoyed making this and everyone (four kids two adults) enjoyed eating it. We substituted the lindt filling for double cream whipped with a little icing sugar and vanilla so it wasn't as rich. It was really good, the sponge was fab and the icing was delish and decadent. I came back from saying goodbye to our friends to find my five year old son with a spoon and a guilty yet happy look on his face and a massive chunk of the remaining log gone. It looked as if it had been struck by lightning!
Zoe t
27th Dec, 2016
Absolutely divine when made with Lindt chocolate, although it's a bit more expensive :)
19th Dec, 2016
Hey guys can I use a nice new non stick baking tray instead of a special cake tin plese?? Not much of a baker so my tools are limited! Tia x
18th Dec, 2016
I have never made a Yule log before but found this very easy to follow I rolled mine when it was nearly cooled and rolled with out any problems at all. Taste great
24th Dec, 2015
I kept my copy of Good Food 2006 just fro this recipe-my fruit hating son would be gutted if we didn't have it again this year. In a fit of de-cluttering I lost my original magazine sometime this year so thank goodness the recipe is her- I hope it makes Christmas as merry as it can be-Happy Christmas to anyone else who is hooked to this new traditional cake!
17th Dec, 2015
I have been making this recipe for about 5 years now and now have to make at least two every Xmas as it goes down a little too well each year! I am not the best at icing my cakes, but with this it doesn't matter as a log should look rough round the edges!
13th Dec, 2015
I have made this many times now, always works well. You have to leave the topping longer than it says and need to roll it before it cools, but I am now not allowed to make anything else!
3rd Jan, 2015
Followed recipe with 9 year old daughter and cake would not roll once cake was cooled. I would have thought needed to roll cake when warm?


11th Dec, 2017
Hi, What size eggs are used for this recipe? Thanks
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. We'd suggest using large eggs.
15th Dec, 2017
Great, thank you.
6th Dec, 2017
How long will this keep?
goodfoodteam's picture
10th Dec, 2017
Thanks for your question. This will keep in an airtight container for 2 days.
19th Dec, 2016
Hey guys can I use a nice new non stick baking tray instead of a special cake tin plese?? Not much of a baker so my tools are limited! Tia x
goodfoodteam's picture
20th Dec, 2016
Thanks for your question. You really need a Swiss roll tin as this will stop the cake from spreading and give you the right shape for rolling up into the log.
9th Dec, 2016
This looks delicious. I'm so short of time though do you think I can make the entire log (filling etc.)next week to put in the freezer for Boxing Day and hungry guests ?
goodfoodteam's picture
9th Dec, 2016
Yes you can! Decorate with holly and icing sugar once defrosted.
13th Dec, 2016
That is brilliant, thanks so much. Need every minute I can get nearer the time.


19th Dec, 2015
When you take the cake out of the oven, make sure you have a WET tea towel, put the cake on it, and roll it. Leave it to cool. Take the towel off and fill the cake with whatever filling or icing you want and roll it back. That's the trick with any log you are baking, and it works best!
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